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Characteristics of pressurised pork meat batters as affected by addition of plasma proteins, apple fibre and potato starch
Author(s) -
FernándezMartín Fernando,
Guerra María A,
López Elvira,
Solas María T,
Carballo José,
JiménezColmenero Francisco
Publication year - 2000
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/1097-0010(200006)80:8<1230::aid-jsfa628>3.0.co;2-t
Subject(s) - food science , starch , differential scanning calorimetry , chemistry , starch gelatinization , softening , denaturation (fissile materials) , potato starch , texture (cosmology) , materials science , composite material , physics , image (mathematics) , artificial intelligence , nuclear chemistry , computer science , thermodynamics
Pork meat (low‐fat) batters were prepared without and with the addition of three non‐meat ingredients: (blood) plasma proteins, (dietary) apple fibre and potato starch. The batters were processed by cooking‐alone (70 °C) and by high‐pressure/temperature combination (400 MPa/70 °C). Protein denaturation and starch gelatinisation through the different processings were followed by differential scanning calorimetry. Batter characteristics such as water holding (weight loss) and different texture parameters (texture profile analysis) were used as quality criteria for comparisons among different formulations and processes. Plasma proteins and apple fibre behaved as inert fillers in both kinds of processed batters. Potato starch effects depended on processing conditions to the extent that these influenced the degree of gelatinisation. In pressurised batters (pressure and heating in sequence), regular preservation effects against subsequent thermal denaturation of proteins were observed. Differential scanning calorimetry revealed that starch was also pressure‐preserved from subsequent thermal gelatinisation, which was confirmed by scanning electron microscopy. The presence of native‐like proteins and ungelatinised starch produced cumulative softening effects in pressurised batters. © 2000 Society of Chemical Industry